Recipe for spicy tomato jam?
I've made Joyce Goldstein's Moroccan-Inspired Sweet and Hot Cherry Tomato Jam (from her book Back To Square One) many times.
8 oz fresh ginger, peeled and sliced thinly across the grain
1 c cider vinegar
2 quarts cherry tomatoes, washed and stemmed
2 c light brown sugar
2 c granulated sugar
2 lemons, cut in half lengthwise, thinly sliced, seeds removed
1 c water
1 TB ground cinnamon
1 TB ground cumin
1 tsp ground clove
1 tsp cayenne pepper (may need less depending on the hotness)
salt and ground pepper
In a food processor, puree the sliced ginger with some of the vinegar.
Transfer to a large heavy pan. Add rest of the vinegar, tomatoes, both sugars, sliced lemons and water.
Cover, bring up to a boil and cook over medium heat for about 15 minutes.
Add the spices and SIMMER, stirring occasionally to make sure the jam does not scorch, for about 1 hour or until thicken.
Season with salt and pepper.
Process in jars.
Makes 6 pints.
Heaven is tomato jam on a fresh hot buttered biscuit. I make the biscuits with lard BTW. Only 2 Tbs. in a C. of flour and I get 6 biscuits out of that. My DH and I each eat 2 and the dogs get their taste too.
It will keep a long time in the fridge and if you get a good seal on the jars, they will keep up to a year in they pantry.
I located my old recipe that I could not find earlier. You will need:
6 lbs. scalded and peeled tomatoes cut into wedges. Put them in a deep kettle along wiht 1 lb. raisins-chopped, 3 lbs. lt. brown sugar, 1 pt. vinegar, 2 Tbs. ground cinnamon, 1 Tbs. ground cloves, 1/2 tsp. freshly grated black pepper and 1 Tbs. salt. Cook slowly for two hours and pack in to hot sterilized jars and seal. I like to add a cinnamon stick to each jar.